INGREDIENTS

INSTRUCTIONS

There have been a number of good polenta suggestions...here is one that we
enjoyed earlier this summer.  It was one of those hot days, so I chilled
the polenta in a loaf pan, and just sliced it (without dry-frying or
anything).  On top I put white beans and sage. It's an adaptation of a
recipe from Fields of Greens (called Warm Cannellini Beans with Sage, p.
270, for those of you with this cookbook)
Put the beans into a saucepan with the bay leaf, savory and two of the sage
leaves.  Warm gently until you need them, so that they take in the herb
flavors.  Remove the herbs and bay leaf, leave the beans in their broth.
While the beans cook, chop the remaining sage leaves. Water-saute the
onion, 1/2 t salt, and a few pinches of pepper.  Saute (I'll probably use
water next time; I tried wine, but I thought it made the whole thing to
wine-y.) over medium heat until the onion begins to release its juices. Add
the garlic and sage; saute for about 10 minutes, then add the wine and cook
for a minute or two, until the pan is nearly dry.
Add the beans and their broth to the onions along with 1/2 t salt and a few
pinches of pepper.  Lower the heat and cook for 20 minutes, adding alittle
water if needed to keep the beans saucy.  Add salt and pepper to taste. Add
the parsley just before serving.
From: Cindy_Bloch@transarc.com. Fatfree Digest [Volume 10 Issue 1] August
11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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